1 cup leftover corned beef or high quality deli corned beef, chopped
¾ cup canned sauerkraut, rinsed, drained well (squeeze dry)
3 Tbsps. butter
1½ Tbsps. flour
1½ cups whole milk
1 (8 oz.) package (2 cups) Swiss cheese, shredded, dived 1½ cups, ½ cup
¼ cup Thousand Island Salad Dressing
1¼ tsp. Gulden's Spicy Brown Mustard
½ tsp. salt
¼ tsp. black pepper
¼ cup panko bread crumbs
Oil or butter for toasting bread crumbs
Instructions
Preheat oven to 400 degrees F.
Boil macaroni according to package instructions minus 2 minutes or just before al dente. Drain and return to pot and toss with corned beef and sauerkraut.
Melt butter in a medium sauce pan on medium heat and add flour and whisk together about a minute or two to make a blonde roux.
Gently pour in milk and whisk. Cook until thick and frothy.
Stir in 1½ cups cheese until smooth.
Stir in salad dressing, mustard, salt and pepper.
Pour sauce over macaroni and mix until well combined.
Grease a 8 x 8 inch pan and add macaroni. Set aside.
Spray a small skillet with oil or a little butter and toast the bread crumbs for 2-3 minutes over medium heat, stirring frequently, until golden brown.
Sprinkle ½ cup remaining cheese over the macaroni and then sprinkle with toasted breadcrumbs.
Bake 10-15 minutes until hot and bubbly.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/reuben-macaroni-and-cheese/